Sweet Potato Curry with Spinach
Creamy, colourful curry with coconut milk.
- 30 min
- 622 kcal / serving
- easy
- vegan
- Protein
- 8.3 g
- Fat
- 42.9 g
- Carbs
- 51.3 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large sweet potato
- 1 handful spinach
- 1 can coconut milk
- 1 tbsp vegan red curry paste
- 1 onion
- 1 tbsp oil
- Salt
Method
- Peel the sweet potato and cut into cubes.
- Chop the onion and sauté in oil until translucent.
- Add curry paste and toast briefly.
- Add sweet potato cubes and coconut milk and simmer for 15–20 minutes.
- Stir in spinach and let it wilt.
- Season with salt and serve.
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